Vegetable Pancakes and Brown Rice with Almond Butter Sauce -- Eggs For Dinner ... Again.

These vegetable pancakes are super fast to make. And if you already have brown rice cooked up, you can mix up a little almond butter sauce to top your rice, and have a quick and yummy dinner that will suit a variety of ages and palates.

pancake ingredients:

1 stem from a big stalk of broccoli

1 medium carrot

1 egg

1/2 -1 tsp organic tamari

1-2 drops sesame oil

freshly grated ginger (optional)

directions:

1. Remove the woody outer sheath from the broccoli, then coarsely grate the broccoli and carrot into a bowl.

2. mix in the egg, tamari, sesame oil, ginger

3. cook as you would pancakes, 4 at a time on a medium heat griddle, approx 2 minutes per side

4. this recipe only makes 4 small pancakes, but can be multiplied. You do the math ;)

almond butter sauce ingredients:

2 tbsp almond butter

1/2 tsp apple cider vinegar

1/2 tsp tamari

1/2 tsp honey

pinch of ginger

directions:

1. combine the ingredients, adding up to 1 tsp of water if it is too thick

2. spoon onto hot brown rice (I am personally a big fan of extremely short grain brown rice, especially such as calrose. I cook it with a little coconut oil and sea salt, and it comes out great. Very tasty!)

3. you can also use this sauce as a topper for the vegetable pancakes